Purslane–Peach Salad with Feta and Pickled Red Onions | James Beard Foundation

Name: Purslane–Peach Salad with Feta and Pickled Red Onions | James Beard Foundation
Total time: 90 min
Ingredients: 1 small red onion, shaved into thin rounds; Sea salt to taste; 1⁄4 cup seasoned rice wine vinegar; 1⁄4 cup diced bread, cut into 1⁄4-inch cubes; 4 tablespoons extra virgin olive oil, divided; Freshly ground black pepper; 8 ounces roughly chopped purslane; 2 large peaches, sliced; 2 tablespoons roughly chopped herbs, such as dill, tarragon, chives, chervil, and parsley; 4 ounces crumbled feta

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While you don’t want them crowding out your crops, wild plants can be as delicious as they are pervasive, and for citizens of the urban jungle, there’s something wonderful about feasting on...

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Ingredients

1 small red onion, shaved into thin rounds
Sea salt to taste
1⁄4 cup seasoned rice wine vinegar
1⁄4 cup diced bread, cut into 1⁄4-inch cubes
4 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
8 ounces roughly chopped purslane
2 large peaches, sliced
2 tablespoons roughly chopped herbs, such as dill, tarragon, chives, chervil, and parsley
4 ounces crumbled feta